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YoAmma

Indian Fusion · Easy

Chili Crisp Potato Chip Nachos

These Chili Crisp Potato Chip Nachos are what happens when loaded nachos meet your favorite bag of kettle chips.

Chili Crisp Potato Chip Nachos
Prep
10 min
Cook
8 min
Total
18 min
Serves
4
Rating
4.7 (27)

These Chili Crisp Potato Chip Nachos are what happens when loaded nachos meet your favorite bag of kettle chips. Thick, crunchy potato chips get piled high with melted cheese, pickled onions, jalapeños, sour cream, and Yo Amma Indian Chili Crisp for the ultimate snackable appetizer.

Ingredients

4–6

For the Nachos

  • 1(8 oz) bag kettle-cooked potato chips
  • 2 cupsshredded cheddar jack cheese
  • ¼ cuppickled red onions
  • 1jalapeño, thinly sliced

For the Toppings

  • ¼ cupsour cream
  • 2 tbspYo Amma Indian Chili Crisp
  • 2green onions, sliced

For Finishing

  • Extra Yo Amma Indian Chili Crisp
  • Fresh cilantro (optional)

Instructions

  1. 1

    Preheat the oven to 400°F. Spread the kettle chips evenly onto a sheet pan or oven-safe skillet. Top with the shredded cheese, pickled onions, and jalapeño slices.

  2. 2

    Bake for 6–8 minutes, or until the cheese is melted and bubbling.

  3. 3

    Drizzle with sour cream. Top with Yo Amma Indian Chili Crisp and sliced green onions. Finish with an extra spoonful of Yo Amma Indian Chili Crisp and fresh cilantro if desired.

  4. 4

    Serve immediately while the chips are still warm and crispy.

Pro Tips

  • Use sturdy kettle-cooked chips rather than regular potato chips. They hold up much better under the cheese and toppings without getting soggy. For the best texture, add the sour cream and chili crisp only after the nachos come out of the oven.

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